Now if you follow me on Instagram or Snapchat you’ve seen me make this breakfast and occasional dinner many times so I thought I should share the recipe with you all.Vegan Sweetcorn Fritters

I firmly believe everyone needs to have 3breakfasts 3 lunches and 3 dinners minimum they can make amazingly well so totally add this to your repartee. It’s quick and flavourful and I usually have all these ingredients in my fridge and ladder so perfect when I’m running low or snowed in like this morning lol.

To serve 2 you’ll need:

2 sweetcorn cobs or 1 tin 325g
100g Gram Flour (chickpea flour you’ll find this in the world food aisle in your local supermarket or an asian grocery store)
2 spring onions chopped to 0.5mm-1cm
1 red chilli – chopped finely to taste
1 Avocado
Punnet of Cherry tomatoes
1 lime – zest the outside
1/2 bunch coriander
45ml water
Olive oil – I personally use 1tsbp to keep my macros in check but you may need more
Spinach optional but as a vegan/vegetarian every extra bit of  iron and vitamin A & C helps

Instructions:

  1. In a medium bowl combine you flour, sweetcorn, chilli, coriander, lime zest well and then add your water and lime juice until you have a nice batter.
  2. . With your avocado take out the stone and sprinkle with salt and pepper and a squeeze of lime.
  3. In a frying pan add your oil and use a spoon to add your fritters you should make 4 with this recipe enough for two each (very filling). Also add your tomatoes towards the end. Flip your fritters after 2-3 minutes making sure both sides a crispy and golden-medium brown.

Optional serve with Cashew ‘Feta’ or Feta.

And that is it. Voila.

Enjoy and tag me in your photo’s!

NRC x Vegan Sweetcorn Fritters